The Irish coffee needs no persuasion or recommendation to ease its
path through the world. One taste of a properly executed example and its
existence will always be with you. When you're cold, tired, or a little
blue, it will help, and you know that.

Our mentor in all things mixological, legendary barman Dale
DeGroff, taught us that there are five stations to the Irish coffee cross.
The cream must be real heavy cream, whipped by hand and unsweetened. The
sugar must be brown or raw, and it belongs in the coffee. That, in turn, must
be poured with a restrained hand so as not to drown the whiskey. Which must
be Irish, of course, and as good as you can afford.

METHOD

1. Lightly whip 1/2 cup organic heavy cream (you want the kind
that's pure cream) by whisking it in a bowl or shaking the bejesus out
of it in an empty cocktail shaker.

2. Put 1 tsp of demerara sugar or turbinado sugar (aka Sugar in
the Raw) in a London dock glass.